Strawberry Scones

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You’ll love these simply delicious Strawberry Scones with a sweet sugared glaze on top. These scones have crisp and crusty exteriors, with flaky and soft interiors, and bursts of sweet strawberry bites throughout. These sweet and buttery scones are made with a secret ingredient that makes them supremely moist and flavorful — Greek yogurt!

Overhead image of Strawberry Scones with glaze on top.Strawberry Scones

These scones are fairly simple to make and have the best flavor and texture! They’re flaky and light with crisp crunchy edges and the perfect sweetening glaze on top. They’re one of my go-to recipes for serving a breakfast or brunch meal because everyone goes crazy over them!

Scones can be a bit finicky to get just right, but I’ve included all my top tips and tricks to be successful every single time. So let’s get started!

Process shots-- images of the dry ingredients being prepped; butter being grated; cut into the dry ingredients; diced strawberries; berries added to the dry ingredients.

How to make Strawberry Scones from scratch

  • Freeze and then grate butter. More on this below!
  • Toss together dry ingredients. Combine flour, sugars, baking agents, and salt. Why salt? Salt will help intensify all the flavors and balance out the sweetness.
  • Cut the butter into dry ingredients.  I love using a pastry blender to do this, but if you don’t have one, use 2 butter knives (here’s how).
  • Add in the chopped strawberries. To keep these scones flecked with bright red and completely sweet berries, I only use the outsides of the strawberries (and eat the white, less sweet centers!).
  • Whisk together wet ingredients. Add wet ingredients straight from the fridge and mix until thoroughly combined.
  • Add wet to dry. Mixing as little as possible, combine to form a dough. The mixture will be dry at first and seem like it’s not coming together, but it will! Work the dough gently into a 5.5-inch by 5.5-inch disc. 
  • Cut into scones. Cut the scones into 8 equal wedges and separate the wedges on a sheet pan. 
  • Chill the scones. When fully chilled, bake them, cool them, glaze them, and enjoy them!

Strawberry Scone tips

  • My # 1 tip: Keep the butter and dough as cold as possible! I chill the flour, freeze the butter before grating it, and grab wet ingredients straight from the fridge. The colder your dough, the better your Strawberry Scones will be.
  • Go easy on the kneading: As soon as the dough comes together, stop kneading.  The key is to mix the dough as little as possible. A few bumps and lumps are good. Remember, we want to keep the dough as cold as possible, and the more you have your hands on the dough, the softer the butter becomes. Additionally, the more you mix the dough, the denser scones will be. This is because the gluten in flour is activated and becomes tougher with more mixing.
  • Don’t use a rolling pin. Doing this will flatten your scone dough too much; instead, use your hands to work the dough.
  • When cutting out these scones, press a sharp knife straight down. Don’t swivel, shimmy, or shake it! This is important for determining how the scones rise.
  • Use parchment paper or a nonstick liner on the pan. This keeps the Strawberry Scones baking evenly and prevents the bottoms from burning and sticking to the tray.
  • Sprinkle the tops with sugar. Sprinkle the tops of the scones with some coarse sparkling sugar or regular white sugar. This helps them to brown and caramelizes the tops of the scones during baking. It adds a slight –and delicious– crunch to the top of the scone.
  • Chill well: Don’t skimp on the chilling time, because chilling relaxes the gluten structure and will contribute to a more tender result. It also cools that butter down again which contributes to the flaky texture.
  • Let baked scones stand. Once you take the scones out of the oven, let them stand on the sheet pan for about 5 minutes. The residual heat and steam ensure the insides are fully baked.

Process shots-- images of the dough being made and cut into triangles; baked; and glaze being added.

Up-close overhead image of Strawberry Scones

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Strawberry Scones

0 from 0 votes
Simply delicious Strawberry Scones with a sweet sugared glaze on top have crisp and crusty exteriors, with flaky and soft interiors, and bursts of sweet strawberry bites throughout. These sweet and buttery scones are made with a secret ingredient that makes them supremely moist and flavorful -- Greek yogurt!
Print Recipe

Strawberry Scones

0 from 0 votes
Simply delicious Strawberry Scones with a sweet sugared glaze on top have crisp and crusty exteriors, with flaky and soft interiors, and bursts of sweet strawberry bites throughout. These sweet and buttery scones are made with a secret ingredient that makes them supremely moist and flavorful -- Greek yogurt!
Course Breakfast
Cuisine American
Keyword Strawberry Scones
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 20 minutes
Total Time 1 hour 5 minutes
Servings 8 scones
Calories 375kcal
Cost $4.61

Ingredients

Strawberry Scones

  • 2 cups (246g) white flour (See Note 1)
  • 1/4 cup (48g) + 1 teaspoon white sugar, divided
  • 1/4 cup (49g) light brown sugar, lightly packed
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 8 tablespoons (113g) unsalted butter, frozen
  • 1/2 cup (75g) chopped strawberries (See Note 2)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract, optional
  • 1/2 cup (115g) full-fat honey vanilla Greek yogurt (I recommend Honey Vanilla Greek Gods)
  • 1 large egg
  • Optional: 2-3 tablespoons heavy cream

Glaze

  • 2 tablespoons milk or heavy cream
  • 1 cup (120g) powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  • PREP: Freeze 1 stick (8 tablespoons) of butter until completely frozen. Move the oven rack to the lower third of the oven and preheat to 400 degrees F. Line a large sheet pan with a nonstick liner or parchment paper and set aside.
  • DRY INGREDIENTS: In a large bowl, toss together the flour (See Note 1), 1/4 cup white sugar, brown sugar, baking soda, baking powder, and salt.
  • GRATE BUTTER: Remove the frozen butter from the freezer and grate it on the large holes of a cheese grater.
  • CUT BUTTER INTO DRY INGREDIENTS: Working quickly, cut the frozen butter pieces into the dry ingredients with a pastry blender (r two butter knives) until the butter is worked into the flour. Add in the chopped strawberry pieces and gently mix to combine. Place in the fridge while working on the wet ingredients.
  • WET INGREDIENTS: In another bowl, mix together the vanilla extract, almond extract, Greek yogurt, and egg. Whisk until well combined and smooth.
  • COMBINE WET AND DRY: Add the wet ingredients to the dry and mix until just combined with a fork. Use your hands to press the dough into a large ball. The dough will be slightly sticky and it may also seem dry like it won't come together. Keep kneading and pressing it gently into a ball and it will come together. Keep in mind, the less you mix and knead, the better the texture will be. (See Note 3)
  • FORM SCONES: using your hands, form the mixture into a 5.5 x 5.5 inch round disc that is about 3/4th to 1 inch thick. Using a sharp knife, cut ball into 8 equal triangles. Don't shimmy the knife into the scones, instead cut in decisive swift cuts. Separate the 8 triangles and place on the prepared cookie sheet about 1 inch apart.
  • CHILL: If desired, brush the tops of the scones with heavy cream (using a pastry brush) and sprinkle with the remaining 1 teaspoon of sugar. Place the sheet pan with the scones in the fridge and chill for 20 minutes.
  • BAKE: Remove scones from fridge and place in the preheated oven. Bake until lightly golden around the edges and barely golden on top, about 14-16 minutes.
  • COOL: Remove from the oven and allow to stand on the sheet pan for 5 minutes. The steam is still cooking the insides! Allow scones to cool to room temperature and then drizzle the glaze on top with a spoon.
  • GLAZE: For the glaze, whisk the milk or heavy cream, powdered sugar, and vanilla extract together until smooth. Add more milk/cream as needed, but you do want the glaze quite thick. (You will likely have leftover glaze, but it works best in this volume.)

Recipe Notes

Note 1: Make sure to spoon and level the flour measurement. If you scoop a measuring cup into a bag of flour you will pack in too much flour (drier scones).
Note 2: I like to only use the outsides of the strawberries for the scones (and eat the inside, white parts). This helps keep the scones consistently sweet with ruby red flecks.
Note 3: Go easy on the kneading. As soon as the dough comes together, stop kneading; the key is to mix the dough as little as possible. A few bumps and lumps are good. Remember, we want to keep the dough as cold as possible and the more you have your hands on the dough, the softer the butter will become. Additionally, the more you mix the dough, the denser the scones will be. This is because the gluten in flour is activated and becomes tougher with more mixing.

Nutrition Facts

Serving: 8servings | Calories: 375kcal | Carbohydrates: 54.5g | Protein: 4.3g | Fat: 12.5g | Cholesterol: 53.9mg | Sodium: 16.2mg | Fiber: 1g | Sugar: 30g

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